Simple Chocolate Cupcakes

I used to take requests on this site. Then, I got married. Now, I take dessert requests from my husband. Not that I actually listen to him half the time, but I do need him.

I’m a die-hard lemon dessert lover, and chocolate? Well, I could take it or leave it. (I know, the horror!) If it were up to me, I would hardly have a chocolate section on this site. But thanks to him, I do.

So, while I’m over in La-La lemon land floating on vanilla clouds with crunchy meringue bits, my honey is craving chocolate.

My best guess is that 50% of the chocolate chips I buy, go directly hand to mouth. His hand, his mouth. Since we’re being honest, I should admit that about 30% of the spoons in this house have residual lemon curd from my jar to mouth technique. At least I use a spoon!

I decided to make something only he would love for Valentine’s Day. Chocolate cupcakes with chocolate buttercream. So simple, no frills. I wanted to add jam and make a riff on my one-bowl chocolate cake, but I knew better.

I made a little less than 1 dozen mini chocolate cupcakes with rich chocolate buttercream.

In a separate small bowl, whisk together the canola oil, vanilla extract, brown sugar, and buttermilk until well combined.

Pour the wet ingredients in the bowl with the dry ingredients, and stir to combine. Do not over mix. I'd rather see tiny pieces of cocoa powder than a very well-mixed batter.

Bake the cupcakes for 8-11 minutes. Test a cupcake with a toothpick before removing from the oven. If moist crumbs cling to it, they're baked thoroughly.

Let the cupcakes cool in the pan for 1 minute, then move them to a cooling rack to cool completely.

Once the cupcakes are completely cooled, make the frosting. In a medium-deep bowl, beat together the butter and powdered sugar using an electric hand mixer on low speed. Start slowly to avoid spraying the powdered sugar out of the bowl. Once thoroughly combined, add the cocoa powder and vanilla. Beat well. If needed, add a small splash of milk to help it come together. If the butter is at room temperature, you might not need any milk at all.

Frost the cupcakes, add sprinkles, and serve to a lucky man (or woman!).

I'm right there with you! I would much rather have a lemon dessert over something chocolate, but my husband is a chocolate lover so I have to sacrifice once in a while. These cupcakes look right up his alley, I may have to make him a batch next week!

Further proof that you deserve the wife of the year award! Also, I'm jealous that Mr. Dessert for Two likes chocolate--Ben leaves me with all of the ganache to finish by my lonesome. I know, my life is difficult.

Great recipe! I just discovered your blog and love the concept of small batch desserts. I hardly ever bake because there's always too much left over! I decided to make these because I had all the ingredients on hand. Super yummy!

was craving something chocolate tonight and found these! Fortunately had all the ingredients handy. I got 4 regular sized cupcakes out of this (had to increase the cooking time by 5 minutes). These were perfect! and the frosting was so good! Thank you! :)

My daughter wanted to make her own chocolate cake so we decided to try your recipe because we love chocolate in this house! It turned out so good and unexpectedly rich and without using egg. Her dad told her it tastes like a brownie and you should've seen her face. Wish I could post a picture of her since she's only 5. Thanks for sharing this recipe.

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